Page 26 - DWU Week One Resource Guide Nov 2017

All Inclusive | refers to including all taxes and gratuities within price stated

B2B | Bride to be

Back of House | BOH | refers to Kitchen staff and those behind the scenes that guests do not
necessarily interact with during an event. Also sometimes referred to as HOH – Heart of House.

Banquet Captain | lead person who works with serving staff that is your “go to” person if you
have any questions or situations that arise during your event.

Banquet Event Order | BEO outlines all your event details including rooms being used, start time,
guest count, setup requirements, food & beverage, additional fees and requests or requirements
in association to your event.

Banquet Chair | a standard chair used for all events provided at no charge, normally a metal
frame with padded back and seat with a neutral pattern.

Bartender Fee | flat fee charged for having one bartender, multiple bartenders will have multiple
fees. Charges normally range from $125-$150 per bartender for the evening.

Bump Policy | hotels/resorts have a clause stating if they need to move your event from one
area or room to another for any reason they are at liberty to do so without your consent.

Chaffer or Chaffing Dish | food warming equipment that holds hotel pans of food items warming
food with sterno.

Chameleon Chair | a popular banquet chair style with a sleek metal frame, variety of finishes,
cushions and covers. Very few venues own these chairs but they are available for rental.

Chargers | decorative plates for table setting, food is not placed on chargers directly. Generally
the chargers are cleared from place settings along with the first course. Be sure charger plates
are the same shape as the food service plates or they won’t sit well together (round on round,
square on square)

Chiavari | a popular banquet chair style that comes in several finishes, has a ladder back and
cushioned seat. Seat cushions come in a variety of colors and two different styles. Some
venues own these but most of the time would need to be rented.

Choice of | giving your guests the option to choose from 2 or 3 main dinner entrée items and is
denoted on RSVP of wedding invitation. The choice is for main entrée only, all guests will receive
the same salad, appetizer or dessert course.

Consumption Bar | guests enjoy an open bar where drinks are tallied by bartender and you the
host are charged accordingly. It’s like having an open tab and everyone charges to your tab.

Executive Chef | oversees all menu items and preparation of food for all events. He/She is the
“main man/woman” of the kitchen

Escort Cards | cards arranged near the entrance of reception/dining area for guests to pick up
and direct them to their tables. Cards contain guest’s name and table numbers/names.

Estate | Farm | King Table | Term referring to a long and wide rectangular dining table